Rabbit Italian Style Recipes

Steps:

• Rinse the rabbit pieces in cold water and pat dry.
• In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
• After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
• Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
• Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
• Serve immediately, accompanied by polenta if desired.
• (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).

Steps:

• Toss the rabbit in the flour. Heat 1 tbsp olive oil in a large, shallow pan and brown the rabbit in 3 batches, adding another tbsp oil for each batch. Lift out all the rabbit onto a plate and set aside. Add the onions and garlic to the pan with the remaining oil, then gently cook for 15 mins until softened. Add most of the parsley and cook for a few mins more. Return the rabbit to the pan and pour in the wine. Turn up the heat and bubble the wine until half-reduced, then stir in the cherry tomatoes. If the rabbit isn't completely covered, add a splash of water.
• Cover the pan and simmer for 40 mins until the rabbit is tender - the timing can vary, but if it's still tough just continue to cook, adding more water if needed, and the meat will eventually start to come away from the bone. When the meat is ready, throw in the olives, cover and simmer for 5-10 mins more. Season with sugar, salt and pepper, then scatter with the remaining parsley to serve. Serve with polenta, mash or a buttery, flat pasta, such as tagliatelle

Steps:

• 1. Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
• 2. Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
• 3. Pat the rabbit or chicken pieces dry and brown well in the pot.
• 4. Meanwhile, chop half the capers or green peppercorns.
• 5. Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
• 6. Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
• 7. Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
• 8. Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
• 9. Serve with wild rice, a green salad and a good Cabernet Sauvignon.
• Read more: http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback.

Steps:

• Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
• Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
• Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
• Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
• Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Steps:

• In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
• Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
• Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).